Of course after making the cherry vanilla martini it was only fitting to come up with a vanilla cherry cupcake……..introducing the vanilla/cinnamon cake with a cherry center, dipped in dark chocolate ganache and finished off with a mascarpone frosting and crushed walnuts
So, I was having a bad week and well I think I needed Vodka a little more then I needed frosting. When I looked in the freezer I noticed a nice bottle of Vanilla vodka, when I looked directly under it into my bare fridge I noticed a jar of cherries, and that is how the vanilla cherry bomb martini was created. I now feel like there is nothing that cured a broken heart like cherries and drinks. Just ask my wonderful friend that was also feeling down in the dumps and decided to come share in the vanilla cherry bomb therapy session
Raspberry chocolate Sin- Chocolate cupcake’s swirled with raspberries,dipped in a dark chocolate Ganache, and topped off with a raspberry buttercream
makes 36 cupcakes
1 cup frozen raspberries pureed
1 cup dark melting chocolate
1 cup heavy cream
two sticks butter
one teaspoon vanilla extract
5 cups powdered sugar
2 table spoons of raspberry seedless jam
Preheat oven to 350 degrees. In a large microwave safe bowl combine butter, cocoa powder, sugar and milk. Cover with saran wrap and microwave for about a minute and a half, let stand for five minutes. Stir well. In a seperate bowl combine salt butter and backing powder and set aside. in a third bowl combine the four eggs, sour cream and vanilla. Once the cocoa powder mixture has cooled, combine with the flour mixture and beat until mixed well, slowly beat in the egg and sour cream mixture.
Once all is combines fill each baking cup half way with batter, spoon one teaspoon of the raspberry puree on top of each, then top with an additional teaspoon of batter. Bake for about 18 minutes. Let cool.
In a microwave safe bowl combine heavy cream and chocolate, microwave on high for two minutes, stir constantly until smooth. Dip each cupcake into the ganache. Let set.
In a bowl, beat vanilla and butter until well combined. Add two tablesoons of jam. Beat in the powdered sugar one cup at a time, if it is too dry add a tablesoon of milk to get desired consistancy.
Frost cupcakes with the raspberry buttercream!
It seems to be a growing epidemic with my girlfriends. I have lost a sizeable amount of martini friends to pregnancy, lol! All joking aside I am so happy for each and everyone of them and have been busy baking up a storm for their shower’s. All I have to say is thank god they are all having boy’s. Only need to buy blue food coloring for all of these cupcakes 🙂
Hi everyone, For years now I have just been walking around this life with my head up my ass! Today I decided it is time to sort through some things and take charge. That or i could just blog about how screwed up I am. As you are reading this, you can assume which option I went with.
I want to invite readers in to my life and my favorite past times that I hope to one day turn into a business! It is the kind of dream Tom Cruise had in cocktails. I want the cheesy neon sign and the silly drink names and I want to serve everyone cake because when life gets you down I say a cupcake and martini always make it better! I know this isnt the grandist of first posts but I promise to work on it, and become more interesting at some point(fingers crossed)
I am always trying out new ideas and recipies for both my cocktails and my cupcakes. Whenever I am really stressed out I bake, it calms me. The plan is to document those moments that take me into the kitchen to destress and those treats that come out of the kitchen when I am done.